Senior Sous Chef

TIPPECANOE LAKE COUNTRY CLUB, Leesburg, IN

SENIOR SOUS CHEF

About the Club:

TLCC’s History - April 1926 - The Beginning of Tippy Tippecanoe Lake Country Club’s Golf Course, originally designed by Harry Schopp, officially opened. The Clubhouse quickly followed and opened on June 11th, 1926. In 1927 Mark Honeywell became president of the club and held that position for 17 years. He carried the club through the Great Depression, and we are forever grateful for him and his generosity. Our Lady Golf Pro in 1959 broke a course record with 65 (previously 68), and a world record for a 2-day total of only 133 strokes over 36 holes. 1976 marked the club’s 50th anniversary, which was celebrated. Throughout the years, the club has made many renovations, one of the most significant being the 2013 remodel of the clubhouse lobby, which added fresh paint and recovered the original hardwood floors, and added new furniture. The remodel brought back some touching memories for some members who had previously gotten married in our facility. We look forward to helping more of our members create memories at TLCC. The Club is located two hours from Chicago, Indianapolis and Cleveland.

Position Specific:

There are no major issues at the Club. TLCC is looking for a Senior Sous Chef to join the team and participate in the leadership and team building of the kitchen in conjunction with the Executive Chef. He or she will assist the Executive Chef in his responsibilities for the quality and presentation of all food served for lunch, dinner, private parties, and staff meals. The Senior Sous Chef will be a “hands on” manager and trainer for the kitchen crew. He or she will also have general supervisory responsibility for the conduct of all service staff while they are present in the kitchen. Duties also include the sanitation and general organization of all preparation areas and equipment. The Senior Sous Chef is expected to understand and ensure that costs are kept within budget. The Senior Sous Chef will assume the full duties of the Chef in his absence.

Qualifications:

• Ideally, the Sous Chef has club experience and experience in member events, banquets with varying menus, a la carte service requiring the ability to manage all while also listening to the membership on what they want.
• The Sous Chef will learn and maintain current standards. He/she works with the staff having the ability to be compassionate and empathetic while holding staff accountable to standards.
• The Sous Chef will ensure the consistency of all cuisine in all F&B outlets and will participate in menu creation, inventory/cost control, and R&D as desired.
• He or she will work with the Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff. The Sous Chef can multitask while prepping and possesses the ability to delegate effectively.
• The Sous Chef has strong communication skills, team building and organizational abilities with a willingness to continue learning as well as the willingness to share their knowledge with the team.
• He/she has a solid food foundation with an elevated understanding of cuisine types and cooking techniques. As needed, the Sous Chef needs to perform on the line during services at an elevated level.